No-Knead Cottage Cheese Dill Bread
This no-knead cottage cheese dill bread is a savoury treat. And, because there’s no kneading involved, it’s pretty easy for a yeast bread. If you have dill, love a tender, savoury bread – THIS is the one. It’s perfect for soups, sandwiches or to serve with charcuterie boards. The only thing I don’t use it for is my morning toast with jam!
An Abundance of Dill and a Love for Bread – Discover this Dillicious No-Knead Cottage Cheese Dill Bread
Also Read: How to Freeze Dill, No Knead Crusty Artisan Bread, Beet and Bean Borscht
What does Cottage Cheese Dill Bread Taste Like?
Check out the flavour makers in this recipe: dill, caraway seeds, onion flakes/powder – definitely on the savoury side. Depending on how much onion you add, it almost reminds me of a mild everything bagel kind of flavour.
Thanks to the cottage cheese, this bread is soft and tender on the inside. If you let it cool sowly and don’t tuck it into a bag right away, the crust can stay nice and crusty. When stored in a plastic bag or sealed container the crust will soften.
What is the role of Cottage Cheese In Bread?
Overall, cottage cheese adds moisture, flavor, tenderness, structure, and nutritional value to this no-knead dill bread recipe. Is that all?!!
- Moisture: Cottage cheese adds moisture to the dough, resulting in a soft and tender texture in the finished bread.
- Flavor: The cottage cheese adds a subtle tanginess and a creamy flavor to the bread.
- Tenderness: The proteins in the cottage cheese help to tenderize the gluten in the dough, leading to a more delicate and soft crumb.
- Structure: Cottage cheese helps provide structure and support to the bread, allowing it to rise and hold its shape during baking.
- Nutritional Value: Cottage cheese is a good source of protein, calcium, and other essential nutrients, which can enrich the nutritional profile of the bread.
Tips for Making No-Knead Cottage Cheese Dill Bread
Flour: I have made this with one third whole wheat flour and with just all-purpose flour. They both work well. Using all whole wheat flour will make it more dense and you may need more liquid. I have not tried this.
Onion Flavour: You can control how much or how little onion flavour you want to add. If you’re using dehydrated onion flakes you can add more (I add 2 Tbsp) than if you’re using dried onion powder (I recommend 1 tsp). I find this amount not too overpowering but you can definitely taste it.
Shaping the Dough: The dough will be relatively soft. Use plenty of flour on your hands and work surface to prevent sticking. Gently stretch and shape the dough into oval bread shapes, taking care not to deflate the risen dough too much.
Pan: I like the rustic look of these hand shaped loaves baked on a large baking sheet. You can use loaf pans or dutch oven pans if you wish. Two 8.5 x 4.5-inch or 9 inch loaf pans should do the trick, although I haven’t tried it myself.
Slashing & Picking at the Dough: Before baking, pick out any loose or exposed cottage cheese curds at the surface of the bread, they tend to burn. And make three diagonal slashes across the top of each loaf using a serrated knife. This helps the bread expand and prevents it from bursting unevenly while baking.
Baking Temperature and Time: The initial high temperature of this recipe creates a burst of steam that contributes to a crusty exterior, while reducing the temperature allows the bread to bake through evenly without over-browning. The dairy and egg in this bread will cause it to brown quickly. If you find it is getting to dark, cover it loosely with aluminum foil.
Checking for Doneness: To ensure the bread is fully baked, use an internal thermometer to check the internal temperature. The bread should register around 200°F/94°C. Additionally, tap the bottom of the loaf – it should sound hollow when fully cooked.
Recipe for No Knead Cottage Cheese Dill Bread
No Knead Cottage Cheese Dill Bread
Ingredients
- 1 1/2 cups whole wheat flour
- 3 1/2 cups all purpose flour
- 1 1/2 Tbsp rapid rise yeast
- 2 tsp salt
- 1 Tbsp granulated sugar
- 1 cup water
- 2 cups cottage cheese 500 g container 1 or 2%
- 2 Tbsp canola oil
- 2 Tbsp dried minced onions (1 tsp onion powder)
- 3 Tbsp fresh chopped dill
- 1 tsp caraway or dill seed (optional)
- 2 eggs
- 1/2 Tbsp cornmeal (optional)
Instructions
- In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
- In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, caraway or dill seeds and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
- Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
- Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
- After rising, dough can be baked or wrapped in plastic and stored in fridge for several days.
Baking
- Grease a 5 x 10 inch area on baking sheet and sprinkle with cornmeal.
- On a floured counter, split dough into two even pieces. Dough will be quite soft, use as much flour as needed to shape dough and prevent sticking.Turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Form each half of dough into an oval bread shape, about 4 x 9 inches.
- Place formed dough on greased baking sheet. Cover with clean towel and let rest 40 minutes (if using dough from refrigerator, let rest for 1 hour).
- Preheat oven to 450°F/232°C.
- Push in any exposed cottage cheese curds to prevent them from burning. Use a serrated knife to make three diagonal slashes through top of each loaf. And if desired, dust dough lightly with all purpose flour.
- Bake at 450°F/232°C for 15 minutes, reduce heat to 400°F/205°C and bake another 20 to 25 until well browned. If getting too brown on top, cover loosely with sheet of foil. To ensure it is baked through, use an internal thermometer and wait for bread to reach 200°F/94°C).
- Cool on wire rack.
Video
Notes
Nutrition Facts (per serving)
Thanks to Rebecca at FoodieWithFamily.com and her dad for the inspiration for this recipe.
OTHER BREAD RECIPES TO TRY
You may also want to try these bread recipes:
50/50 Whole Wheat Sandwich Bread
Whole Wheat Soft Hamburger Buns
Sourdough Bread A Beginners Recipe
If you make this no knead dill bread recipe, let me know what you think. Leave a comment or take a photo and tag #getgettys so I can see it and like it!
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I can’t say that I loved the dill included in this bread, just didn’t seem to belong…otherwise it was very tasty. I think I’ll try your artisan bread with perhaps some caramelized onions next. I’m enjoying your more regular postings these days. Thanks G.S.
Fair enough. This is a bread I make once or twice when the dill in the garden is in full swing. It’s not an everyday bread, more of a celebration of dill. I love it with a bowl of borscht or for a charcuterie bread.